HOW TO MAKE POUTINE

Arguably, the National Dish of Canada. It was called the Provencal Dish of Quebec for a while, but Quebec didn’t think it was a dignified enough dish to be called that, so….we’ll go with Canada.

Invented in the 1950’s in Quebec, it was one of those late night drinking dish for those guests who had been, well…drinking! Now…fast forward to 1970’s New Jersey…for the same reason (late night drinking guests), Cheese Fries were born. Both Poutine and New Jersey Cheese Fries consist of French Fries, cheese, and a light brown gravy. Only Poutine uses cheese curds and Cheese Fries uses shredded Cheddar (or something similar).

In my case here (Central California), cheese curds are hard to find…despite there being 1000’s of dairies around here! So, I opted for Queso Fresco and Shape White Cheddar. You can also substitute Mozzarella for cheese curds.

The gravy here is a simple scratch recipe, although most pubs are known to use a dry, gravy packet for their gravy. This version also uses cornstarch, not flour, for a thickener so as to keep it lighter, more translucent, and less thick, and gloppy. I love thick and gloppy gravy…on biscuits…but not on Poutine.

Make your own fries or use Ore-Ida Krinkle fries like I did…they hold up well to the gravy and cheese. In any case, be sure to serve Poutine immediately after plating as it will get soggy real soon!

Youtube video link: https://youtu.be/yRnGRjY29bE

Ingredients:

• 2 tbsp unsalted butter

• 2-3 tbsp cornstarch

• 1/4 cup sliced shallots

• 2 small garlic cloves, sliced

• 1 cup beef stock

• 1 cup chicken stock

• 1 tbsp ketchup

• 1/2 tsp Worcestershire

• 1 tbsp black peppercorns

• Kosher salt and Black pepper

• French Fries

• Cheese curds, Queso Fresco, or Sharp White Cheddar

• Chopped Chives or Green onions

Directions:

• Heat butter in a small saucepan over medium low heat. Add the shallots and garlic and cook, stirring, for 5 minutes. Season with salt and pepper.

• Add 3/4 cup beef stock and 3/4 cup chicken stock. Reserve 1/2 cup stock for later. Bring the stock to a simmer, lower heat, cover, and cook for 20 minutes.

• Mix 2 tbsp cornstarch into the reserved 1/2 cup of stock. Remove the stock from the stove and strain through a fine wire sieve into another small saucepan. Return to the stove and bring back to a simmer.

• Start whisking in the cornstarch slurry a little at a time. Adding more if needed to thicken to a sauce or light gravy consistency. Taste and reason with salt and pepper if needed. Keep warm.

• Fry or bake the French fries as desired. I used my air fryer, 400 degrees for 14 minutes.

• To serve, place the cooked fries into a large bowl. Season with salt. Add some cheese curds ( I used half Queso Fresco and half Sharp White Cheddar, crumbled into small chunks. Toss with tongs. Ladle on some gravy and toss again.

• Plate some fries in a serving bowl or plate then add more cheese and more gravy. Garnish with chopped chives or green onions. Serve immediately.